Slow Cooker Barbacoa Recipe

This slow-cooked beef barbacoa features tender chunks of beef chuck steeped in rich flavors from guajillo and ancho chiles, cumin, and smoked paprika. The vibrant sauce marries garlic, onion, and tangy apple cider vinegar, creating a melt-in-your-mouth delight that elevates any meal, from tacos to cozy family dinners.

I recently tried a new slow cooker barbacoa recipe and it turned out amazing. I used 3 lbs beef chuck roast cut into big chunks so the meat falls apart easily.

I combined two dried guajillo chiles and two dried ancho chiles (seeds removed) with 3 minced garlic cloves and 1 chopped medium yellow onion. Then I added 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon smoked paprika which not only give the dish a deep flavour but also add some antioxidants.

For liquids I used 1/2 cup beef broth and 1/4 cup apple cider vinegar along with 2 bay leaves. I also mixed in a minced chipotle pepper in adobo sauce and 1 tablespoon adobo sauce for a little extra heat if needed.

This beef dish is rich in protein and offers good minerals making it a hearty and nutritious meal that simmers all day long in flavorful Mexican spices.

Why I Like this Recipe

I love this recipe for so many reasons. First, the beef gets so tender that it practically falls apart and that always makes my day. Second, the smoky spices really give it a deep flavor that makes every bite exciting and comforting at the same time. Third, I like that i can change the heat level with the chipotle pepper and adobo sauce so i can have it as spicy or mellow as i want. Finally, the fact that i can just set it in the slow cooker and forget about it makes the dinner prep so easy and stress-free, which is a huge bonus for me.

Ingredients

• Beef chuck roast is packed with protein and healthy fats that add a rich flavor.
• Dried guajillo chiles offer mild heat and a smoky twist along with some fiber.
• Dried ancho chiles bring a deep sweet earthiness that balances out the spices well.
• Garlic, simple and bold, not only flavors but also helps boost overall health.
• Yellow onion adds a natural sweetness and fiber to make the dish more hearty.
• Chipotle pepper in adobo gives an extra kick and tangy smoky depth.
• Apple cider vinegar introduces a sour zing that tenderizes the meat perfectly.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into large chunks
• 2 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper
• 1/2 cup beef broth
• 1/4 cup apple cider vinegar
• 2 bay leaves
• 1 chipotle pepper in adobo sauce, minced (optional if you like extra heat)
• 1 tablespoon adobo sauce (from the chipotle peppers)

How to Make this

1. Start by putting the dried guajillo and ancho chiles in a bowl and cover them with really hot water for about 15 minutes until they get soft, then drain them.

2. In a blender, combine the softened chiles, minced garlic, chopped onion, ground cumin, dried oregano, smoked paprika, salt, black pepper, beef broth, apple cider vinegar, chipotle pepper (if using) and adobo sauce; blend until the mixture is kinda smooth.

3. Place the beef chunks into your slow cooker and pour the blended sauce all over the meat.

4. Toss in the bay leaves into the slow cooker and stir everything together so the beef is well coated.

5. If you have time, you can sear the beef chunks in a hot skillet first to lock in flavor, but its totally okay if you skip this step.

6. Cover the slow cooker and set it on low heat; let it cook for about 8-10 hours until the beef is tender and falls apart easily.

7. Check the pot every now and then and give it a stir to make sure all the pieces are getting the spice.

8. Once the beef is super tender, remove and discard the bay leaves before serving.

9. Serve the barbacoa on warm tortillas, over rice, or even in a bowl with your fave toppings.

10. Taste and adjust the seasoning with a little extra salt if needed, then dig in and enjoy!

Equipment Needed

1. Large bowl for soaking and draining the dried guajillo and ancho chiles
2. Strainer to drain the chiles after soaking
3. Blender to puree the softened chiles along with the garlic, onion, and spices
4. Slow cooker for cooking the beef with the sauce
5. Hot skillet (optional) for searing the beef chunks
6. Chef’s knife for chopping the onions and mincing the garlic and chipotle pepper
7. Cutting board for preparing garlic, onion, and chipotle
8. Measuring cups and spoons to measure spices, beef broth, and apple cider vinegar
9. Mixing spoon or spatula to stir ingredients in the slow cooker

FAQ

Slow Cooker Barbacoa Recipe Substitutions and Variations

• If you dont have beef chuck roast, you can use pork shoulder or brisket instead. They cook well in the slow cooker too
• If you cant find dried guajillo chiles, try using just more ancho chiles or even a little dried pasilla for a similar heat and flavor
• You can substitute beef broth with chicken broth or even water with a bouillon cube if you’re in a pinch
• Apple cider vinegar can be swapped with white wine vinegar or even a squeeze of lemon juice for a similar tangy kick
• If you dont like the heat of chipotle in adobo, feel free to reduce the amount or leave it out altogether

Pro Tips

1. Sear the beef chunks in a hot pan before putting em in the slow cooker if you can, it really helps lock in the flavor. Even a quick brown on all sides makes a big diffence in taste.

2. Make sure the chiles get totally soft when you soak em in hot water. If they’re still a bit tough, they might not blend smooth which could mess with the flavor of the sauce.

3. Stir the meat a couple times during the cooking process so that all the chunks get covered in that tasty sauce. It might seem like no big deal but it helps even out the flavors.

4. Always taste the sauce before serving and adjust the seasoning as needed. A little extra salt or vinegar can really brighten up the whole dish if it feels a bit bland.